Recipe byThe ZestyPlate Kitchen
Nutty chicken curry: tender chicken in a creamy peanut butter and yogurt sauce with chilli, ginger and garlic. Quick, mild and comforting.
This nutty chicken curry is a fast, creamy supper that tastes like it took longer than it did. Tender chicken simmers in a rich sauce of peanut butter and yogurt, loosened with stock and lifted by a fresh paste of chilli, ginger and garlic. It's mild rather than fiery, ready in around 20 minutes, and goes down well with children and adults alike.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 1 large Red Chilli
- 0.5 Ginger
- 1 large Garlic
- Bunch Coriander
- 1 tbsp Sunflower Oil
- 4 Chicken Breasts
- 5 tblsp Peanut Butter
- 150ml Chicken Stock
- 200g Greek Yogurt
Nutrition (per serving)
505
kcal
46g
Protein
8g
Carbs
32g
Fat
Estimated per serving. How we calculate this.
Preparation
- Finely slice a quarter of the chilli and set it aside. Put the rest in a food processor with the ginger, garlic, coriander stalks and a third of the leaves. Whizz to a rough paste, adding a splash of water if it needs it.
- Heat the oil in a frying pan and brown the chicken chunks quickly for 1 minute. Stir in the paste and cook for another minute, then add the peanut butter, stock and yogurt. Once it's gently bubbling, cook for 10 minutes, until the chicken is just cooked through and the sauce has thickened. Stir through most of the remaining coriander, then scatter the rest over with the sliced chilli. Serve with rice or mashed sweet potato.
Tips from the ZestyPlate Kitchen
- Blitz the chilli, ginger, garlic and coriander stalks into a paste for a fragrant, vivid base.
- Give the chicken a quick brown before the sauce goes in to build a bit of flavour.
- Keep the heat moderate when the yogurt goes in and stir gently so the sauce stays smooth.
- If the peanut sauce thickens too far, loosen it with a splash of stock or water.
Frequently Asked Questions
As written it's mild and creamy with a gentle warmth from the chilli. Add more fresh chilli, or a pinch of chilli powder, if you want it hotter.
Smooth, unsweetened peanut butter gives the silkiest sauce. Use crunchy if you'd like a bit of texture.
Add it over moderate heat rather than a fierce one and stir gently. Full-fat or Greek yogurt holds together better than low-fat.
Rice is the obvious match. It's also good with mashed sweet potato, or flatbread for scooping up the nutty sauce.
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